Nic’s Roasted Squash, Cashew Cheese, and Pomegranate Salad Serve with a dressing or mayonnaise, bake into a frittata, or add a side of seafood, meat, or eggs, and you are done. Ingredients 1 ½ pounds kabocha squash, unpeeled, seeded and chopped into large chunks 1 red onion, cut into wedges Pinch of ground cumin Pinch of red pepper flakes Sea salt and freshly ground black pepper 1 Tablespoon coconut oil, melted
Adapted from The Complete Gut Health Cookbook.
GUTHEALTHY
2 Tablespoons pumpkin seeds 5½o unces cashew cheese 3 Tablespoons extra virgin olive oil 2 Tablespoons pomegranate molasses 3 Tablespoons pomegranate seeds
Directions 1. Preheat the oven to 350°F. Combine the squash and onion in a roasting pan and toss with the cumin, red pepper flakes, and salt and pepper. 2. Drizzle on the coconut oil, gently toss, and roast until the squash and onion are golden and cooked through, 35–40 minutes. 3. Gently toss the roasted vegetables with the mint and pumpkin seeds, then transfer to a serving platter. 4. Scatter the cashew cheese over, drizzle with the olive oil and pomegranate molasses, and sprinkle with the pomegranate seeds before serving. Makes 4 Servings Per Serving: 326 calories, 19.6g fat, 6.7g protein, 31g carbohydrates, 4.7g fiber, 8.5g sugar
Recipes
23 kiwi Fall 2020
1 large handful mint leaves
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